Tamagoyaki (Japanese Rolled Omelet)

Tamagoyaki or Atsuyaki tamago is a Japanese rolled omelet made with crushed eggs which might be seasoned with dashi, soy sauce & sugar. Layers are then rolled collectively in a tamagoyaki pan to create its form. You’ll love this simple 3 ingredient tamagoyaki recipe that is simplified for the house cook dinner and does not require dashi!

Try this simple model of tamagoyaki or Japanese rolled omelet! It’s made with simply three elements and provides you with delicate, fluffy eggs which might be identical to those in sushi eating places! It’s a simplified model that does not require dashi however slightly makes use of mentsuyu (めんつゆ).

What is tamagoyaki?

Tamagoyaki (卵焼き or 玉子焼き, translating to ‘grilled or fried egg’) is a Japanese rolled omelet made by rolling layers of cooked egg separately in an oblong pan. You might also discover it known as Atsuyaki tamago, which means ‘thick fried egg’.

The egg combination is made by beating eggs with soy sauce, sugar, and different flavors giving it a barely candy and salty taste with a number of umami. Other fillings or flavors you may add embody seaweed, inexperienced onions, seafood, and cheese.

Tamagoyaki made with dashi known as ‘Dashimaki Tamago’ and is the way you get a number of umami taste with a delicate, fluffy texture. Most sushi eating places use dashi of their tamago giving it additional taste. This recipe is most just like dashimaki tamago by way of taste and texture as a result of addition of memmi seasoning sauce and water.

How to serve tamagoyaki

There are a number of methods to serve this Japanese omelet:

• In sushi or rolls resembling futo maki or tamago nigiri.
• In bento containers – it is a in style facet for youngsters’s lunches.
• A facet for breakfast, lunch, or dinner.
• Sweet variations of tamagoyaki are served on the finish of a meal in some sushi eating places which generally have a darker shade as a result of sugar content material.

Ingredients

• Eggs – I used 9 massive eggs to get thick, fluffy tamagoyaki however you may halve the recipe for a smaller portion.
• Seasoning sauce – For a fast and straightforward model, I used a Japanese seasoning sauce known as memmi sauce. It contains soy sauce, sugar, and bonito extract that are all flavors included in conventional tamagoyaki recipes.
• Oil – Use impartial vegetable oil to frivolously oil the pan after every layer of omelet.

Steps

1. Add the eggs, water, and memmi seasoning sauce right into a pourable cup and beat nicely with a whisk till totally mixed. Heat a tamagoyaki pan over medium warmth and apply a little bit of oil. Pour a skinny layer of the egg combination and scramble for the primary few seconds.

2. Allow the egg to set in a fair layer till it is about 70% cooked and the floor continues to be moist. Roll up the egg into an omelet and set it to 1 facet of the pan. Lightly oil the pan and pour one other skinny layer of egg combination into the pan.

3. Lift the omelet to permit the egg combination to stream beneath it. Slightly scramble the eggs for just a few seconds and permit them to set into a fair layer. Pop massive bubbles as you see them for even cooking.

4. When the egg combination is about 70% cooked however the floor continues to be moist, gently roll the omelet to the opposite facet of the pan. Continue cooking and rolling every layer till the egg combination is used up.

5. Remove the tamagoyaki from the pan and permit it to relaxation on a chopping board to get clear slices. When it is heat to the contact, slice into thick slices and serve.

Tamagoyaki Pan

I like to recommend utilizing a tamagoyaki pan (affiliate hyperlink) if you’d like the standard form of a tall and thick Japanese omelet. A tamagoyaki pan is a sq. or rectangular pan with straight edges which assist type the omelet into its rectangular form.

If you do not have one, you should use any nonstick pan you want and easily cook dinner and roll the egg combination as described. The form will likely be smaller however it should nonetheless style nice!

Tips

• To frivolously oil the pan, fold a small piece of paper towel and soak it in oil. Use the paper towel to grease the pan in between layers.
• Use chopsticks to pop massive air bubbles to make sure even cooking.
• Roll the tamagoyaki as tightly as you may. This prevents gaps and air pockets that are quintessential in a well-formed Japanese omelet.
• Avoid browning the eggs when cooking to get a fair look. Adjust the warmth as wanted. Note: candy tamagoyaki is the exception to this. Due to the excessive sugar content material, candy tamagoyaki could have a golden brown shade.
• Sweet tamagoyaki possibility: If you are on the lookout for a candy tamagoyaki possibility, merely add 1 tablespoon of sugar to the egg combination. Stir nicely so the sugar dissolves and watch out to not burn the eggs as sugar burns simply.